Mediterranean Braised Lamb and Couscous

Serves 4

INGREDIENTS

• 1 1/2 lb. boneless lamb stew meat
• 1 tbsp. olive oil, or canola oil
• 4 tsp. ground cumin
• 1 tbsp. ground coriander
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt
• Freshly ground pepper, to taste
• 1 large or 2 medium onions, chopped
• 1 (28 oz.) can diced tomatoes
• 3/4 c. reduced-sodium chicken broth
• 4 cloves garlic, minced
• 1 can chickpeas, rinsed
• 6 oz. baby spinach

PREPARATION

1. Place lamb in 4 qt. or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt & pepper in small bowl, coat lamb with the spice paste and toss. Top with onion.
2. Bring tomatoes, broth & garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion, cover, and cook until lamb is very tender, 3-3.5 hours on high or 5.5-6 hours on low.
3. Skim or blot any visible fat from surface of stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

For the couscous

• 125  g. couscous
• 150  g. organic vegetable stock